Free Recipe Split Pea and Lamb Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Split Pea and Lamb Soup Recipe
1 pk Split peas,green or yellow
4 c Thinly sliced celery
1 Large onion,chopped
1/2 lb Boned lamb shoulder or neck*
2 Garlic cloves,chopped
1 Large dried bay leaf
7 c Chicken broth
Split Pea and Lamb Soup Preparation
* – cut into 1/2 chunks ======================================================= ============== === 1. Sort peas, discarding any debris. Rinse peas; drain, and set aside. 2. In a 5-6 quart pan over high heat, combine celery, onion, lamb, garlic, bay leaf, and 1/2 cup water. Cover and simmer rapidly for 10 minutes. Uncover, turn heat to high, and stir often until browned bits stick in pan. Deglaze by adding 1/3 cup water and stirring to scrape browned bits free. Stir often until liquid evaporates and browned bits form again. Repeat deglazing step several more times until vegetables are a rich brown, about 30 minutes total. 3. To pan, add split peas and 7 cups chicken broth; bring to a boil on high heat. Cover and simmer until peas mash easily, about 1 hour. 4. Discard bay leaf. (You can chill soup atthis step, and continue the next day.) Transfer 3 cups soup (but no meat) to a blender or food processor. Whirl until smoothly pureed. Return to pan. For thinner soup, add more broth. Stir on high heat until hot. From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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